Category Archives: Recipe Sharing

Bakin’ With Bacon and King Teddy


Hello Bacon Lovers!   Welcome to the castle of bacon…..!  

Let’s see if you like the recipe I have for you today.    Mom made a big batch of fried chicken the the other day and had leftover chicken breasts so made this really yummy chopped chicken salad with bacon.   You’re gonna love it.




  • 1 package (22 ounces) frozen grilled chicken breast strips (we used leftover cooked chicken breasts and just cut them into strips)
  • 1 cup crumbled blue cheese
  • 3 tablespoons white wine vinegar
  • 1 tablespoon water
  • 1/8 teaspoon coarsely ground pepper
  • 1/4 cup canola oil
  • 8 cups chopped romaine
  • 3 medium tomatoes, chopped
  • 6 bacon strips, cooked and crumbled


  1. Heat chicken according to package directions. Cool slightly; coarsely chop chicken.
  2. For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth. While processing, gradually add oil in a steady stream.
  3. In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing.


Sounds good doesn’t it?   My Mom is a nut for chicken salad sandwiches and this just works with all the delicious stuff in it…………blue cheese is one of her fave cheeses too.   It’s a WIN/WIN here in the Castle and I hope you’ll give it a whirl too…………..yummy in the tummy!

Happy Saturday! 

Your King


Bakin’ With Bacon and Teddy


Bakin’ With The King AND Assistant SammyP


So I have my Assistant Chef Sammy Pilch from his blog 15andMeowing HERE  with me again today – Sammy knows the ropes around here as he has helped out before when his Mom has sent in a recipe for us to try out.    Thanks for being with me Sam!     This recipe is another version of something we’ve made for you before but this is just too yummy NOT to pass on.    And if you didn’t try the previous recipes for a BLT Salad you’re gonna want to try this one!    Spinach replaces the lettuce giving this salad a unique taste.





  • 1 (16 oz) box elbow macaroni
  • 1 1/2 cups mayonnaise
  • 3/4 cup sour cream
  • 3 T sugar
  • 2 T cider vinegar
  • 1 1/2 tsp celery salt
  • 1 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp dried dill
  • Pepper to taste
  • 5 green onions, thinly sliced
  • 4 Roma tomatoes, seeded and diced
  • 2 cups thinly sliced baby spinach
  • 1/2 pound bacon, cooked and crumbled



  • Cook the macaroni in salted water until al dente. Drain.
  • In a mixing bowl, whisk together mayo, sour cream, sugar, vinegar, celery salt, onion powder, smoked paprika, dill, and pepper to taste.
  • Add the drained macaroni, green onions, and tomatoes. Mix until evenly distributed, then cover and chill.
  • Just before serving add the spinach and bacon. Add additional mayo if needed.
  • Store chilled

OH BOY IS THIS GOOD…………………….Mom is a nut about this one – it’s got everything – bacon, sour cream, great spices, onions, tomatoes…….fresh spinach – what’s not to love?!

Sammy make sure and give your Mom a big hug from ME and my MOM for sending in this recipe.    AND again, thanks to you for helping me make it for our friends.   Now, what say we sit down and eat this extra bacon we fried up shall we??????


Happy Saturday!

Bakin’ With Bacon And The King


“I’m BACK with Bacon!”

I did that sausage casserole because it was too good NOT to pass on but now we’re back to bacon and the recipe I have for you today uses cauliflower which I know a whole lot of you are eating these days.     This really is a most delicious and VERY easy recipe.   Cauliflower can turn out bland and mushy, but it’s not the vegetable’s fault that most cooks boil the flavor out of it.  The best way to cook it is to saute’ or roast it using little or no cooking liquid and allowing its’ natural sugars to caramelize to a nutty brown.  YUM.   This recipe is a side dish meant to go with chicken or fish or whatever but my Mom can pack away a whole bowl of it as a meal……oh – maybe she wouldn’t want me to tell you all that…..well it’s too late now!

I don’t have a photo of this masterpiece – you’ll just have to imagine what it looks like OR better yet – just make it and see for yourself!

Cauliflower with Bacon, Tomatoes, Olives and Thyme


3 slices thick cut bacon cut into 1/2 inch pieces

1/2 head cauliflower, cored and cut into 1 to 2 inch florets

1/3 cup dry white wine

15 cherry tomatoes, halved

1/3 cup pitted oil-packed kalamata olives

1 large clove garlic finely chopped

1 teaspoon fresh thyme leaves

Freshly ground black pepper


Cook the bacon in a large skillet over medium heat until browned but not yet crisp – 5 or 6 minutes.   Leaving the fat in the pan add the cauliflower florets, cover the skillet and cook until it’s likely browned – 5-6 minutes – stirring occasionally.

Add white wine, tomatoes, olives, garlic and thyme.  Increase the heat to medium-high, cover the skillet, and let the cauliflower simmer until it’s tender but still firm and the wine has evaporated – about 5 minutes.   Season the cauliflower with pepper to taste and serve!

TASTY?  Oh yes!  Give it a try!   See you next week…..

King of Baconia…….Teddy

Bakin’ With SAUSAGE and New Years Breakfast!


Greetings in the new year from your King!   However today I am going to temporarily be your KING OF SAUSAGE instead of bacon!

That’s right – you’re not seeing things – I’m actually using SPICY sausage in today’s recipe.   This is a classic New Year’s Day breakfast and is one of THE ROYAL MOM’S favorite yummy casseroles since it uses spicy sausage (which she loves).     So because I like to stay in good with the Royal Mom, I’m making a sausage casserole this morning – but trust me – you’re gonna love it too!

Yes I know that this calls for Ciabatta bread which is a delicious Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its holes!    I believe you can use any other bread you like that’s a nice “crusty loaf” – even a Baguette would work……our grocery HAS ciabatta bread in the bakery section but not everyone has access so that’s why I say – use another bread if you need to….!

New Years Day Breakfast Casserole

Ingredients (this is a large casserole for a group – reduce amounts for smaller casserole)

  • 10oz ciabatta bread, cut into 1-inch cubes (6 cups)
  • 2 cups milk
  • 8 eggs
  • 1 tablespoon chopped fresh oregano leaves
  • 1 lb bulk spicy pork sausage
  • 1 large onion, chopped (1 cup)
  • 1 red bell pepper, chopped
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • Additional chopped fresh oregano leaves


  • 1 On 17×12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
  • 2 In large bowl, mix milk, eggs and 1 tablespoon oregano. Add bread to egg mixture, stirring to coat. Cover; refrigerate 1 hour.
  • 3 Heat oven to 350°F. Lightly grease 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage, onion and bell pepper 8 minutes, stirring frequently, until sausage is no longer pink. Drain.
  • 4 Add sausage mixture and 1 cup of the cheese to bread mixture, stirring well. Pour into baking dish; sprinkle with remaining 1 cup cheese.
  • 5 Bake 40 to 45 minutes or until center is set and cheese is bubbly. Let stand 10 minutes. Sprinkle with additional oregano.

MmmmmmMMMM – GOOD!

From my castle to yours – Happy New Year……

I am the Bacon King…..just today I’m temporary your Sausage King!

Merry Christmas (With Bacon)


Merry Christmas from the royal kitchen

The aroma of bacon gets your nose to itchin’ !

The kiddies and their new toys can take a break

While Mom serves up breakfast with the bacon she’ll make

From my castle to yours we send our wishes

That Mom gets a break and the kids do the dishes !!